St John’s School and Sixth Form College – A Catholic Academy

Job Description

Post Title: / Chef Manager
Purpose: /
  • To operate and develop the school catering establishment within the budget, making the most efficient use of its resources.
  • To ensure the team prepare, cook and present food to the standards required by St John’s.
  • To ensure that St John’s reputation for food quality and service is continually enhanced for staff, students and visitors.
  • To develop the service in line with the growth of school lettings and community involvement.
  • To administer unit controls and keep records using appropriate computer or manual systems.
  • To effectively recruit, train and manage the staff.
  • To explore commercial opportunities.

Reporting to: / Leadership Team
Liaising with: / Catering Team/LT/Student Leaders /Finance Team
Degree of contact with students: / High
Working Time: / Term time only plus 10 additional days
Hours: / 37 hours per week
Salary/Grade: / Grade H 24,408 – 26,685 (actual salary)
Catholic Ethos: / To ensure that the work fully supports the school’s distinctive ethos and mission.
Responsible For: /
  • All personnel assigned to work in the Catering Department, irrespective of whether or not they are employees of St John’s, in accordance with personnel and training policies.
  • Managing staff sickness absence and their daily deployment to cover all catering facilities, as required.
  • The purchase of materials, consumables, non-consumables and light equipment within the limits of the budget and in accordance with St John’s finance handbook.
  • The Catering Department’s premises and equipment, in accordance with Health & Safety and Hygiene policies.
  • The security and reconciliation of cash and stock in accordance with Finance and Administration policies.
  • Maintain accident records as required.
  • Any other duties that are commensurate with the post.
  • The post holder has common duties and responsibilities in the areas of:-
Quality Assurance, Communication, Professional Practice, Health & Safety, General Management (where applicable), Financial Management (where applicable), Appraisal, Equality & Diversity, Confidentiality and Induction.
Enhancing own knowledge, skills and understanding / To attend any training courses relevant to the post, ensuring continuing personal and professional development.
MAIN (CORE) DUTIES
General Duties: /
  • To effectively manage, organise and control the establishment’s food service; ensuring that the food quality, presentation and service are provided to the current Food Standards in accordance with LT requirements.
  • To be responsible for the planning, preparing and cooking of the meals.
  • To assist the Finance Team in preparing the annual budget. To achieve and maintain the food cost in accordance with the approved budget (or any variation authorised by LT). To produce cost/sales analysis when required.
  • To consistently seek and implement ways of improving the quality and cost effectiveness of the service by keeping abreast of developments in food service, production and customer needs and tastes.
  • To have the initiative to explore and implement new approaches which will improve and further develop the service both within school and in out-of-hours provision.
  • To ensure that heavy duty equipment, light equipment, work areas, other facilities and general surroundings at St John’s are maintained and operated to the standards required by Statutory and Local Authority Health & Safety and Hygiene regulations and policies. Similarly, to ensure that employees use safe methods of work and that no unauthorised person cleans/operates certain equipment.
  • To develop and maintain good working relationships with the school’s staff, students and visitors, through regular personal contact, including representing the school at any catering or other meetings required by the Leadership Team. To report regularly to the LT on developments and strategies to improve the service.
  • To plan menus and order all foodstuffs in accordance with the St. John’s Finance Handbook and to check and record the amounts, prices and condition of all supplies and deliveries. To avoid unnecessary wastage and deterioration of foodstuffs.
  • To promote good staff relations and minimise labour turnover.
  • To lead on and manage the appraisal cycle for the catering team, challenging underperformance and identifying/responding to the training needs of each individual.
  • To ensure that Food Hygiene policy and procedures are applied continuously, and that there are no breaches of statutory or Local Authority regulations.
  • To carry out clerical activities of unit controls, record time sheets using either a computer or paperwork systems in accordance with policy and procedures.
  • To account for all money spent, stocks purchased and used and to reconcile cash received.

This job description is current at the date shown but, in consultation with you, may be changed by the Headteacher to reflect or anticipate changes in the job, commensurate with the grade and job title.
The successful candidate has a responsibility for promoting and safeguarding the welfare of children and young persons s/he is responsible for, or comes into contact with.